Everyone loves cake!
Spontaneously bake a cake with what you have at home, I love challenges like this!
Actually, I would have to bake anything, because it was announced neither guests nor should I prepare something for any celebration, but I love cakes
This cake recipe with a chocolate base, a fruity cream and a fruit mirror simply tastes wonderful ... who can resist?
I wish you a lot of fun to bake š„°
Ingredients for the sponge cake
- 200 g spelled flour or wheat flour
- 150 g sugar or birch sugar
- 250 ml of carbonated water
- 4 tsp baking powder
- 6 tablespoons butter-flavored oil vegan
- 50 g drinking cocoa powder
- 50 g finely ground almonds or almonds
Ingredients for the topping
- 200 ml whipped cream vegan
- 20 g cream stiffener
- 1 can of peaches (410 g)
- 12 g agar agar
Preparation of sponge cake
Sieve the dry ingredients into a bowl, stir in the oil and water quickly with a wooden spoon. Line the bottom of a springform pan Ć 22 cm with baking paper, pour in the dough and bake in the oven at 170 Ā° C for about 30 minutes.
Take the cake out of the oven and let it cool.
Cut the cake across the middle once. I only use one floor, I freeze the second, so I always have one ready when you need it fast, or you only use half the ingredients.
Drain the peach slices well over a sieve, collecting the juice. ā Puree the peach slices and the peach juice to make approx. 250 - 300 ml of liquid. Cut the remaining peach slices into small pieces.
Whipping cream with Sahnesteif very stiff, then about 2 - Stir 3 tablespoons of the peach juice and chill.
Spread half of the well-chilled cream evenly on the sponge cake base, spread the finely chopped peach slices on top, Place a cake ring around the cake and spread the remaining cream on the cake, smooth out and chill for approx. 1 hour.
Mix the remaining peach mousse with the agar agar, bring to the boil and let cook for two minutes, then cool a little. Empty the peach jelly evenly onto the chilled cream and chill again for about 1 hour.
I wish you a great weekend š
